Ingredients

1 Tbsp. extra virgin olive oil

1-2 medium carrot, finely chopped (about 1 cup)

1 medium onion, finely chopped (about 1 cup)

1 cup diced fennel

1-1/2 cups green or small brown lentils

1/2 cup finely-chopped flat-leaf parsley

1/2-1 tsp. basil

1/2-1 tsp. marjoram

1/2-1 tsp. chopped dried chives

salt and freshly ground black pepper, to taste

1/3 cup small pasta

Procedure

In a small Dutch oven or 3-quart saucepan, heat the oil over medium high heat. Stir in the carrot, onion and fennel and cook 3 minutes, stirring occasionally, just to soften the vegetables slightly. Add the lentils and 6 cups water. Stir in parsley, basil, marjoram and chives. ( I used the 1tsp. of each not 1/2 tsp.) Bring to a boil, reduce heat and simmer for 30 minutes, uncovered.

Stir in the salt, pepper and pasta. Cook until the pasta is done and the lentils are soft, 10 to 15 minutes. Add more water, stirring it in gradually until mixture is desired consistency. Adjust seasonings and add more herbs if desired. (I did)( This dish can also be served as a soup, depending on the amount of water used.) At this point, the stew (or soup) can be served, or stored in the refrigerator or freezer.

Nutritional info. per serving  Calories-163, Fats-2g total fat(less than 1g saturated fat), Carbohydrate-26g,dietary fiber-12g, protein-11g, sodium-17mg.

Diabetic Exchanges 1-1/2 bread/starch, 1 Very lean meat.

Hope you enjoy it,

Serving Information

• Serves: 8